Preheat the oven to 210'C.
Trim the duck breasts, removing the sinew and excess fat. Score the fat without cutting into the meat and then season the flesh with salt.
Place the duck breasts skin side down into a cold frying pan. Turn the heat up to high and cook until the skin is crisp and golden. Turn the duck breast over and cook until golden on the other side. Remove from the pan and place on a baking sheet covered with a silicon baking mat.
Wipe the excess fat from the pan and then add the honey and allow to caramelise gently. Add the balsamic vinegar and the orange juice to the pan and allow to reduce to a thick syrup. Coat the duck breasts in this sauce and then transfer to the oven for 5 to 6 minutes, basting the meat with the honey syrup often.
Remove from the oven, cover with a sheet of baking foil and leave to rest for 5 minutes.
Preheat the oven to 160'C.
Pick and chop the parsley leaves. Wash, peel and grate the potatoes and the Jerusalem artichokes.
Mix the parsley into the vegetables, season with salt and pepper and then press the mixture into 6 serving rings.
Heat a frying pan with a drizzle of olive oil. Cook the potato galettes for 5 minutes on each side or until golden brown. Transfer to a baking sheet and cook in the oven for 15 minutes.
Carve each duck breast on the diagonal and then season with fleur de sel and pepper.
Place a potato galette in the centre of each plate and the arrange the slices of duck on top. Drizzle the sauce around the plate.
«Keep your duck breast in the fridge until ready to cook. This will make it easier to trim and score the duck fat.»
Duck breast cooked with a balsamic vinegar, honey and orange glaze served with a crisp potato and Jerusalem artichoke galettes.